Skillet Gnocchi with Asparagus, Cherry Tomatoes, and Quick Lemon Ricotta

Instructions

1. 1

   1. In a bowl, mix the ricotta, grated Parmesan, lemon zest, 30 ml (2 tbsp) lemon juice, 60 ml (1/4 cup) water, half of the minced garlic, 2.5 g (1/2 tsp) salt, and a little black pepper until smooth and creamy. Set aside.

2. 2

   2. Heat a large skillet over medium-high heat for 1 to 2 minutes. Add 15 ml (1 tbsp) olive oil and the gnocchi. Cook for 5 to 6 minutes, stirring occasionally, until golden on several sides. If you want to keep them warm, transfer them to an oven-safe plate at 93 °C / 200 °F while you finish the recipe.

3. 3

   3. Add the remaining 15 ml (1 tbsp) olive oil to the same skillet, along with the asparagus, cherry tomatoes, remaining garlic, red pepper flakes if using, 2.5 g (1/2 tsp) salt, and black pepper. Cook for 4 to 5 minutes, stirring, until the asparagus is tender and the tomatoes begin to burst.

4. 4

   4. Return the gnocchi to the skillet and toss for 1 minute so the tomato juices coat the gnocchi and asparagus.

5. 5

   5. Turn off the heat. Add the fresh basil and toss gently. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired.

6. 6

   6. Serve the gnocchi hot with spoonfuls of the quick lemon ricotta on top or on the side. Finish with extra Parmesan if desired.